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Stuffed Potatoes

Stuffed potatoes (Erken 1914): large potatoes baked tender, hollowed out, the flesh stirred with butter, egg yolk, and cream, mixed with sautéed tongue, truffle, and mushroom, refilled, and baked 10 minutes more. A breakfast dish.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 360 (falt i det fri)

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About the dish

Filled baked potatoes for the breakfast table, with finely diced tongue, truffle, and mushroom — a "finer" dish from the potato section of "Stor kokebok" (1914).

How to make it

  1. 1

    Bake the potatoes

    Wash and scrub the potatoes well, dry them with a cloth, and bake them in a hot oven (about 200 °C (390 °F)) until tender.

  2. 2

    Hollow out

    Cut a lid off each potato and hollow them out carefully with a teaspoon.

  3. 3

    Stir the filling

    Mix the scooped-out potato flesh with the cold butter, the egg yolk, and the cream, and whisk it well.

  4. 4

    Add tongue, truffle, and mushroom

    Sauté the tongue, truffle, and mushroom in 1 teaspoon of butter and stir it into the mixture. Season with salt and pepper.

  5. 5

    Fill and bake

    Fill the mixture back into the potatoes, put the lids on, and place the potatoes in a hot oven for 10 minutes. Serve as a breakfast dish.

Changes from the original

The ingredient amounts have been structured, and the repeated dashes in the original are written out as "1 teaspoon truffle" and "1 teaspoon mushroom." The oven temperature is estimated (200 °C (390 °F)) where the original only says "hot oven."

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Clean, minimally processed groceries matched to the ingredients — approximate prices.

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Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 360) → 1949 (korrekturlest, s. 398)~42% av teksten endretfjernetlagt til
12 store poteter 40 gr. smør 1 eggeblomme eggeplomme 2 spiseskeer spiseskjeer fløte 1 teske finskaaren teskje finskåren tunge 1 — — trøffel 1 — — champignons. Poteterne Potetene vaskes og børstes godt, tørres tørkes med et klæde, stekes i varm ovn, ovn til de er møre. Et lok lokk skjæres av, og poteterne potetene uthules med forsigtighet forsiktighet med en teske. teskje. Den uttagne potetesmasse tilsættes potetmasse tilsettes det kolde smør, eggeblommen eggeplommen og fløten, fløten vispes godt op, tunge, trøffel og champignons irøres, irøres ristet i 1 teske teskje smør; pepper og salt tilsættes tilsettes efter smak. Fylles i skallene. Lokket lægges paa, legges på, og poteterne sættes potetene settes i varm ovn i 10 minutter. Serveres som frokostret. frokostrett.

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Frequently asked questions

How do I prepare the potatoes before filling them?
Wash and scrub 12 large potatoes well, dry them with a cloth, and bake them in a hot oven until tender. Then cut off a lid and hollow them out carefully with a teaspoon.
What does the filling consist of?
The scooped-out potato flesh is mixed with 40 g of cold butter, 1 egg yolk, and 2 tablespoons of cream, whisked well. Then finely diced tongue, truffle, and mushroom (1 teaspoon of each), sautéed in 1 teaspoon of butter, are stirred in. Pepper and salt to taste.
How long should the filled potatoes be warmed, and what are they served as?
Put the lids on and place the potatoes in a hot oven for 10 minutes. They are served as a breakfast dish. The recipe is from Henriette Schønberg Erken's "Stor kokebok" (1914), p. 360.

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